# Commission Regulation (EU) No 1093/2014 of 16 October 2014 amending and correcting Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of certain colours in flavoured ripened cheese (Text with EEA relevance), Annex

Extent: E+W+S+N.I.

In Part E of Annex II to Regulation (EC) No 1333/2008 the food category 1.7.2 ‘Ripened cheese’ is amended as follows:
(1) the entry for E 120 is replaced by the following:
‘
E 120
Cochineal, Carminic acid, Carmines
125
(83)
only red marbled cheese and red pesto cheese
’
(2) the entry for E 141 is replaced by the following:
‘
E 141
Copper complexes of chlorophylls and chlorophyllins
quantum satis
only sage Derby cheese, green and red pesto cheese, wasabi cheese and green marbled herb cheese
’
(3) the first entry for E 160b specifying the maximum level of 15 mg/l or mg/kg is replaced by the following:
‘
E 160b
Annatto, Bixin, Norbixin
15
only ripened orange, yellow and broken-white cheese and red and green pesto cheese
’
(4) the entry for E 160c is replaced by the following:
‘
E 160c
Paprika extract, capsanthin, capsorubin
quantum satis
only ripened orange, yellow and broken-white cheese and red pesto cheese
’

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Source: https://www.legislation.gov.uk/eur/2014/1093/annex (the official version)
Page: https://openlegislation.uk/eu-regulation-2014-1093/annex
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.